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Brisket help

Moleman
Moleman Posts: 374
in EggHead Forum
A question to all, a friend has a brisket that he would like me to cook for him. He has had a few I have made and appears to like it. He wants it for Christmas and won't take me up on my offer to borrow an egg and my cyber q. So I need to cook it ahead of time and looking at the best suggestions as to how to do it?  Do I cook it to temp and then vac seal it? Do I cook it short on temp and then have him finish it on a regular gas grill or in the oven? I know I can get answers here, this place has all the answers thank you for reading.  
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Comments

  • SGH
    SGH Posts: 28,989
    edited December 2015
    If you are satisfied with your brisket results, cook it as usual and vacume seal it. It will be almost just as good as right off of the smoker. A friend of mine (brother Reed) does this very thing and mails them to friends and family. If you make great brisket, your vacume sealed one will be miles better than one you trust him to finish on a gas grill I assure you. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    I personally would not do it. Held and reheated brisket just isn't the same. He's thinking he's going to serve what he's had at your place and it just won't be the same. I wouldn't want my name on a reheated brisket for someone else's Christmas dinner.


    Keepin' It Weird in The ATX FBTX
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  • Moleman
    Moleman Posts: 374
    Damn, two of the most respected guys here have the opposite opinions. I have your concerns cen tex but the optimism of SGH. I told him it places me in a bad position. I have far from perfected it SGH but it seems to keep my friends and family happy. I learn more every day reading this forum. My kids give me grief over my food porn addiction. I thank you guys for the feedback. 
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  • SGH
    SGH Posts: 28,989
    edited December 2015
    @Moleman
    Please know that I based my decision on the fact that your friend would be finishing the brisket on a gas grill. First, I do not know the skill level of your friend. And secondly I do not care for gas when it comes to Q. Those 2 things alone made up my mind. Brother Reed serves a mean vacume sealed brisket. I agree, fresh of the fire is best, but that wasn't a option that you offered. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    @Moleman
    Brother I'm busy as heck tonight, but if you wish, feel free to give me a call tomorrow morning and I will help you anyway that I can. Always glad to help a friend. My name is Scottie. Number is 228-627-5400. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Tinyfish
    Tinyfish Posts: 1,755
    When a cook a brisket as Montreal smoked meat you finish cooking it the next day by steaming it for a few hours.
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  • hoofaloos
    hoofaloos Posts: 242
    So wait...a buddy wants you to cook a brisket for your xmas dinner and when you offered to let him borrow your tools (very generous of you) to let him do it, he said, "no thanks.  you can just do it for me."  Awesome!

    I would recommend cooking to temp as usual, then FTC for 5 hours.  It'll be the same product for him.  If you're looking for more time, he can put it in his oven at 170 or whatever the lowest setting is for several more hours after that.
    XLBGE- Napa, CA by way of ATX


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  • Moleman
    Moleman Posts: 374
    SGH, I wanted to thank you and everyone else for the help. He and his family loved the brisket. Had nothing but good comments about it. I am thankful for you posting your number and helping me with it. It is much appreciated. Merry Christmas to you and your family. 
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  • SGH
    SGH Posts: 28,989
    Moleman said:
    SGH, I wanted to thank you and everyone else for the help. He and his family loved the brisket. Had nothing but good comments about it. I am thankful for you posting your number and helping me with it. It is much appreciated. Merry Christmas to you and your family. 
    It is always my pleasure to help out when I can. I'm glad to hear that it was a success my friend. Merry Christmas to you and your family as well. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Great work. Glad you nailed it. Always a good feeling. I get nervous doing new things for big holidays but no guts, no glory!
    Keepin' It Weird in The ATX FBTX
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  • SGH
    SGH Posts: 28,989
    edited December 2015
    @Moleman
    I didn't see it posted above so I have got to ask, which method did you end up using? 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Moleman
    Moleman Posts: 374
    I did just as you said, salt and that 16 pepper, 225 like you mentioned due to him "scalping" it. I cooked it to completion and then vac sealed, had him use a water bath to heat it up. His quotes were, "bro super fantastic!!!!" And "perfect, super tender beautiful smoke". I appreciate all the help. I never could. Have done it without the help. Much appreciated. 
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  • SGH
    SGH Posts: 28,989
    @Moleman
    Glad it worked out brother. It really bothers me if someone follows my advice and then something goes wrong. But here is one certainty that you can count on. If you put a great product in a vac sealed bag, a great product will come out of the bag. Quality will suffer a tad, but it's minimal when done correctly. A good friend of mine (brother Reed) does this very thing. He vac seals and mails briskets to friends and family. They always turn out well. Again, glad to hear all went according to plan my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Moleman
    Moleman Posts: 374
    I watched his videos as you recommended. I don't have much experience but hanging around these parts I learn a lot. There is a ton of knowledge to be had here, and for that I am thankful. 
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